We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Plum & Peppercorn Sangria
Autumn 2021
A traditional sangria gets its fresh flavour from macerated fruit. Take that style of preparation a step further and play up the notes in the wine by using sweet plums and spicy black pepper.
Makes 6 cups (1.5 L) for 8 servings
1 orange
1 cup (250 mL) chopped plums, about 2 large or 3 small
1 bottle (750 mL) red wine, preferably Spanish, such as Tempranillo
1/2 cup (125 mL) Peppercorn-Infused Brandy (recipe follows), see TIP
1 can (355 mL) club soda, chilled
Plum slices for garnish
Rosemary sprigs for garnish (optional)
Pinches freshly ground black pepper
1. Pull 3 long strips of peel from orange and add to a large pitcher along with plums and wine. Set orange aside. Cover pitcher and let stand, allowing flavours to infuse for 4 to 8 hours. Squeeze 1/2 cup (125 mL) juice from orange. Add to wine mixture, along with brandy. When ready to serve, top with club soda. Stir to mix. Serve in ice-filled glasses garnished with plum slices, rosemary sprig (if desired) and a sprinkling of pepper.
Makes 6 cups (1.5 L) for 8 servings
TIP If you would prefer to skip the peppercorn infusion, simply rim the glass with a mix of sugar and crushed pink peppercorns.
PEPPERCORN-INFUSED BRANDY
When added to cocktails, the subtle spiciness of peppercorns infused into brandy offers complexity.
2 tbsp (30 mL) whole black or toasted Szechuan peppercorns, or a mix (see TIP)
1/2 cup (125 mL) brandy
1. Using the bottom of a small pot, crush peppercorns until cracked. Place in a jar. Pour brandy overtop. Seal and shake. Let stand, shaking occasionally, until brandy is infused with spicy peppercorn flavour. This will take anywhere from 1 to 7 days. When peppercorn brandy is infused to your liking, fine-strain into a measuring cup. Rinse jar and pour strained brandy back in. Infusion will keep well for at least 2 weeks.
Makes 1/2 cup (125 mL) infused brandy
TIP Mildly spicy Szechuan peppercorns are native to China. Look for them at Asian markets and gourmet food stores. Bring out their aroma and flavour by toasting in a dry pan set over medium heat until fragrant.
